Keto Irish Breakfast: A Mouthwatering, Cinematic Experience

Allergens

Eggs, Bacon (may contain allergens), Sausages (may contain allergens)

Ingredients

• 4 large eggs, organic and free
• range
• 1 cup cherry tomatoes, halved
• 4 slices sugar
• free bacon (optional)
• 2 pork sausages, keto
• friendly
• 1/2 avocado, sliced
• 1 cup mushrooms, sliced
• 1/2 red onion, thinly sliced
• 1/2 cup mixed greens (spinach, kale, and arugula)
• 1 tbsp olive oil
• Salt and pepper, to taste
• 1/4 tsp garlic powder

Instructions

1. In a medium sized skillet over medium heat, cook the bacon until crispy. Remove from pan and set aside. If using sausages, cook them in the same skillet as the bacon, turning occasionally until cooked through and browned on all sides. Remove from pan and let rest.
2. In another non stick skillet, heat 1/2 tbsp of olive oil over medium heat. Add mushrooms and red onion to the skillet, seasoning with salt, pepper, and garlic powder. Cook for 5 minutes or until softened and slightly caramelized.
3. Add cherry tomatoes to the skillet with the mushroom mixture. Cook for an additional 2 3 minutes, allowing the flavors to meld together.
4. In a separate non stick pan, heat the remaining 1/2 tbsp of olive oil over medium heat. Crack the eggs into the pan and cook them to your desired preference (sunny side up, over easy, or hard boile
5. . Season with salt and pepper.
6. Arrange the cooked bacon, sausages, sautéed vegetables, tomatoes, and avocado slices on a large serving platter, leaving space for the eggs. Top the eggs over the dish and garnish with mixed greens.

Chef’s Insight

This keto-friendly Irish breakfast offers an indulgent experience without compromising on macronutrient balance.

Notes

Use high-quality, organic ingredients for the best flavor and nutritional profile.